Ingredients with Measurements:
- 1 cup myrobalan (haritaki) fruit, deseeded and chopped
- 1 cup jaggery, grated
- 1 cup coconut milk
- 1 cup water
- 1/2 cup rice flour
- 1/4 tsp cardamom powder
- 2 tbsp ghee
- 1 tbsp cashews, chopped
- 1 tbsp raisins
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. In a heavy-bottomed pan, add chopped myrobalan fruit and water. Cook on medium heat for 10 minutes or until the fruit is soft and tender.
2. Add grated jaggery to the pan and stir well until it dissolves completely.
3. In a mixing bowl, add rice flour and coconut milk. Mix well to form a smooth paste.
4. Add the rice flour mixture to the pan and stir continuously to avoid lumps.
5. Cook on medium heat for 10-15 minutes or until the payasam thickens.
6. Add cardamom powder and stir well.
7. In a separate pan, heat ghee and add chopped cashews and raisins. Fry until golden brown.
8. Add the fried cashews and raisins to the payasam and mix well.
9. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- Myrobalan fruit can be substituted with dried apricots or prunes.
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with cornstarch or all-purpose flour.
- Coconut milk can be substituted with almond milk or regular milk.
Variations:
- Add chopped almonds or pistachios for extra crunch.
- Use condensed milk instead of coconut milk for a creamier texture.
- Add saffron strands for a rich flavor and color.
Tips and tricks:
- Stir continuously while adding rice flour to avoid lumps.
- Adjust the sweetness according to your taste.
- Use fresh myrobalan fruit for best results.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan on low heat until warm.
Presentation ideas:
Serve in small bowls or cups and garnish with chopped nuts or saffron strands.
Garnishes:
Chopped nuts or saffron strands.
Pairings:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
- If the payasam is too thick, add more water or milk to adjust the consistency.
- If the payasam is too thin, add more rice flour to thicken it.
Food safety advice:
- Use fresh ingredients and cook thoroughly.
- Store in the refrigerator and consume within 3 days.
Food history:
Payasam is a traditional Indian dessert that is commonly served during festivals and special occasions. It is made with a variety of ingredients such as rice, vermicelli, and fruits.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Region: Indian